Prep Time 10 minutes Total Time 10 minutes Servings 2 1/2 cups
- 1 tsp kosher salt
- 1 tbsp red wine vinegar
- 2 tsp minced garlic
- 1 cups mayonnaise
- 1 cup plain kefir ((or buttermilk))
- â¼ cup finely chopped chives
- 1 tbsp lemon pepper
- â¼ cup freshly grated parmigiano-reggiano cheese
- 1/4 tsp sweet paprika
- a pinch granulated onion
- a pinch cayenne pepper
- a pinch dried oregano
- Carbohydrate 25.9662638593614 g
- Cholesterol 84.0000000710095 mg
- Fat 79.2231529440457 g
- Fiber 1.91377058425876 g
- Protein 2.43285152695334 g
- Saturated Fat 12.0662911676316 g
- Serving Size 1 1 recipe (266g)
- Sodium 3126.02415040736 mg
- Sugar 24.0524932751026 g
- Trans Fat 66.9823965780228 g
- Calories 827 calories
Step-by-step
- In a small bowl, whisk all of the ingredients together.
- Place in an airtight container and store in a fridge until needed.
Store-bought condiments rely on shelf-stable acids and gums that mask the absence of real dairy and fresh herbs. Abandoning shelf-stable bottles requires understanding how raw alliums and fresh dairy interact over time. Whisking mayonnaise with kefir or buttermilk creates a suspension that demands precise balancing. Using freshly grated Parmigiano-Reggiano instead of a shelf-stable powder introduces umami compounds that amplify the savory qualities of the garlic and chives.
The Raw Garlic Problem
Raw minced garlic contains alliin, an enzyme that converts to allicin when cell walls rupture. Combining raw garlic with high-fat bases like mayonnaise immediately without resting causes the harsh sulfur compounds to dominate the palate. Letting the mixture sit covered in the refrigerator for at least 30 minutes allows the sharp edges of the garlic to mellow against the lactic acid in the kefir. Mincing the garlic until nearly pasty ensures the pieces distribute evenly through the thick fat rather than sinking to the bottom of the storage container.Herb Incorporation and Storage Limits
Finely chopped chives contain volatile oils that degrade rapidly when exposed to prolonged acid and oxygen. Adding the chives at the very end of the whisking process preserves their bright, oniony bite before the dressing goes into the cold storage unit. This emulsion lasts up to five days stored in an airtight glass jar maintained at 38 degrees Fahrenheit. Pair this dressing with heavily salted roasted potatoes or bitter raw chicory leaves to balance the high fat content and rich dairy notes.
